As a native of Wuxi, please answer this question yourself. Ding Taifeng is technically called Tangyuan, because the stuffing is chicken soup. The real steamed stuffed bun relies on some pigskin jelly and pork juice oozing from the stuffing. The taste is really far from it. I also miss the steamed stuffed bun in Yiqinyuan, which is the orthodoxy in my mind. When it comes to price and brand, it is nothing more than some business operations. A one-star evaluation close to Michelin is awesome, and it is a platform to push the traditional snack of steamed stuffed bun to the world. I think we can fool outsiders, but people who have really eaten the most traditional practices will still miss the taste of tradition.